Name: Classic Vegan Lasagna
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 12 servings
Ingredients: 16 regular lasagna noodles or 24 no-boil lasagna noodles; 1 tbsp extra virgin olive oil; 1 large onion ((minced)); 4 cloves garlic ((minced)); 28 oz vegan meatless meat that's crumbly. I used a combination of 14 oz Gimme Lean and 14 oz of Tofurky's Italian sausage. Make sure you process the sausages in a food processor to make them crumbly.; 28 oz canned whole plum tomatoes ((San Marzano tomatoes are great too)); 6 oz can tomato paste; 2 tsp oregano; 1 tsp red pepper flakes; 3 cups vegetable stock, if using no-boil noodles ((reduce to 2 cups for regular noodles)); Salt and ground black pepper to taste; 1 cup vegan cashew parmesan; 16 oz vegan mozzarella shreds; 1 1/2 cup raw cashews ((soaked at least two hours or overnight, then drained)); 3/4 cup vegetable stock; 1 tsp garlic powder; 1 tsp oregano; 1/4 cup fresh parsley ((chopped)); Salt and ground black pepper to taste